Vegan Zucchini Pineapple Bread

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Egg replacer equivalent to 3 eggs (I used Bob’s Red Mill)

1/2 C. oil (I used vegetable)

1 C. sugar

1/2 C. brown sugar

1 1/2 tsp. vanilla

2 C. shredded zucchini

1 8 oz.  can crushed pineapple (do not drain)

3 C. flour (I use half all purpose and half whole wheat)

2 tsp. baking soda

1 tsp. salt

1/2 tsp. baking powder

2 tsp. cinnamon

1 tsp. nutmeg

1 C. chopped walnuts


Turbinado sugar and additional chopped walnuts for topping


Preheat oven to 350 degrees. Spray 2  loaf pans (or 4 small ones) with cooking spray.

Add your egg replacer in bowl.   Give it a quick blend with the blender. Add oil, sugar and vanilla and continue to blend until thick and creamy. Stir in zucchini and pineapple. Stir in remaining ingredients.

Divide batter in two loaf pans or four smaller loaf pans.

Bake about 1 hour. Check for doneness at 50 minutes and adjust accordingly.  4 smaller loaf pans will take less time.  Mine took 45 minutes.

*If you  want to top your loaves with some turbinado sugar and additional chopped walnuts, sprinkle them over top of the loaves about halfway through baking.

Let cool, then remove from pans.